Rosemary Butternut Bisque

1. 1

   Preheat oven to 375u00b0.

2. 2

   Place squash on baking sheet and roast until tender, about 25 minutes.

3. 3

   (I sprayed Pam on the baking sheet to prevent sticking.)

4. 4

   Transfer baked squash to large pot and cook with chicken broth, rosemary and orange rind.

5. 5

   Bring to a boil, then reduce heat and simmer 30 minutes.

6. 6

   Place mixture in food processor and process until smooth.

7. 7

   Stir in salt and pepper. Ladle into bowl and add a bit of cream, if desired, but delicious even without cream.

8. 8

   4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.